Valentines Day calls for something special, but not lots of extra work. (Just don’t tell your honey!) This dish came together in 10 minutes.
Dry the scallops on a towel for 20 minutes while you gather your supplies.
1 Tbsp paprika, 1/2 tsp cayenne pepper, 1 and 1/4 tsp garlic powder, 1 tsp thyme, 1 tsp oregano, and black pepper to taste, if you want it.
Mix the spices together, and then toss the scallops in a bowl with the spices.
Top cherry tomatoes with little dabs of roasted garlic. (I used some from pizza night on Saturday, but you can use garlic paste from a tube as well.) The tomatoes cook on a sheet pan in a 350º oven for 10 minutes, and then turn on the broiler so they char for 2 minutes at the end of cooking.
Measure out the pasta you want for this dish. I used Ronzoli whole wheat thin spaghetti.
Mix together 1/4C reduced-fat sour cream, 1 Tbsp horseradish, 1 Tbsp water and 1/4 tsp dijon mustard. This will be the sauce for the scallops.
Put the pasta in a pot of boiling water, and put the tomatoes into the oven at 350º. Heat a cast iron skillet on medium high with 1 Tbsp unsalted butter. Place the scallops in the pan when the butter is sizzling.
Let the scallops cook for 2-3 minutes. Flip them and let them cook for another 2-3 minutes.
Try to time it so the scallops are ready at the same time as the pasta. Turn the broiler on for the last 2 minutes of the tomatoes cooking. Plate the pasta and scallops, and then put the tomatoes and their juice onto the pasta.
It was amazing! We highly recommend this meal! Happy Valentine’s Day!